IL100496A - A process to change the crystalline structure of cocoa butter and its use in the chocolate industry - Google Patents

A process to change the crystalline structure of cocoa butter and its use in the chocolate industry

Info

Publication number
IL100496A
IL100496A IL10049691A IL10049691A IL100496A IL 100496 A IL100496 A IL 100496A IL 10049691 A IL10049691 A IL 10049691A IL 10049691 A IL10049691 A IL 10049691A IL 100496 A IL100496 A IL 100496A
Authority
IL
Israel
Prior art keywords
cocoa butter
mass
sos
chocolate
temperature
Prior art date
Application number
IL10049691A
Other languages
English (en)
Hebrew (he)
Other versions
IL100496A0 (en
Original Assignee
Battelle Memorial Institute
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Battelle Memorial Institute filed Critical Battelle Memorial Institute
Publication of IL100496A0 publication Critical patent/IL100496A0/xx
Publication of IL100496A publication Critical patent/IL100496A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A23G1/38—Cocoa butter substitutes

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
IL10049691A 1991-01-25 1991-12-25 A process to change the crystalline structure of cocoa butter and its use in the chocolate industry IL100496A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH242/91A CH681846A5 (es) 1991-01-25 1991-01-25

Publications (2)

Publication Number Publication Date
IL100496A0 IL100496A0 (en) 1992-09-06
IL100496A true IL100496A (en) 1995-03-30

Family

ID=4182534

Family Applications (1)

Application Number Title Priority Date Filing Date
IL10049691A IL100496A (en) 1991-01-25 1991-12-25 A process to change the crystalline structure of cocoa butter and its use in the chocolate industry

Country Status (5)

Country Link
EP (1) EP0496310A1 (es)
CA (1) CA2059829A1 (es)
CH (1) CH681846A5 (es)
IL (1) IL100496A (es)
ZA (1) ZA92513B (es)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6391356B1 (en) * 1997-01-11 2002-05-21 Mars, Incorporated Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
US6066350A (en) 1997-02-07 2000-05-23 Cargill Incorporated Method and arrangement for processing cocoa mass
GB2344988A (en) * 1998-12-21 2000-06-28 Nestle Sa Processing of fats or fat containing foods
CA2366346A1 (en) 1999-05-29 2000-12-07 Institut Fur Lebensmittelwissenschaft Laboratorium Fur Lebensmittel Verf Ahrenstechnik Process for producing seed crystal suspensions based on melted fat
NL1012691C2 (nl) * 1999-07-23 2001-01-24 Stichting Tech Wetenschapp Werkwijze voor het bereiden van chocolade.
JPWO2003063602A1 (ja) * 2002-01-30 2005-05-26 明治製菓株式会社 耐熱保形性に優れた油脂性菓子とその製造方法
US7201934B2 (en) 2002-10-15 2007-04-10 Cargill, Incorporated Dispersible cocoa products
EP1859686A1 (en) * 2006-05-22 2007-11-28 Puratos N.V. Method to crystallize real chocolate in the form of stable Beta V polymorphic crystals
EP2335491A1 (en) * 2007-03-16 2011-06-22 Cargill, Incorporated Improved chocolate composition
EP2868204B1 (en) * 2012-06-27 2019-08-28 The Nisshin OilliO Group, Ltd. Method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating
JP5756074B2 (ja) * 2012-11-02 2015-07-29 日清オイリオグループ株式会社 耐熱性チョコレート及び耐熱性チョコレートの製造方法
MX2016007475A (es) * 2013-12-10 2017-01-12 Aak Ab (Publ) Grasa vegetal mejorada.
WO2015098932A1 (ja) * 2013-12-27 2015-07-02 日清オイリオグループ株式会社 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法
US20170273333A1 (en) * 2014-09-24 2017-09-28 The Nisshin Oillio Group, Ltd. Heat-resistant chocolate and method for manufacturing the same
EP3307074B1 (en) * 2015-06-10 2019-12-11 AAK AB (Publ) Improved edible fat
BR112017026546A2 (pt) * 2015-06-10 2018-08-14 Aak Ab Publ processo para produzir uma pasta fluida de sementes e aparelho para o mesmo

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2602877A1 (de) * 1976-01-27 1977-07-28 Domgraff Automation Verfahren zum temperieren kakaobutterhaltiger schmelzmassen
CH658163A5 (fr) * 1983-10-07 1986-10-31 Nestle Sa Procede de production de fractions comestibles de matieres grasses et leur utilisation.
US4910037A (en) * 1987-05-29 1990-03-20 Fuji Oil Company, Limited Tempering accelerator and use thereof in chocolate

Also Published As

Publication number Publication date
IL100496A0 (en) 1992-09-06
CH681846A5 (es) 1993-06-15
CA2059829A1 (fr) 1992-07-26
ZA92513B (en) 1992-11-25
EP0496310A1 (fr) 1992-07-29

Similar Documents

Publication Publication Date Title
IL100496A (en) A process to change the crystalline structure of cocoa butter and its use in the chocolate industry
AU602174B2 (en) Chocolate additive, chocolate, and process for producing chocolate
US5023101A (en) Shortening for hard butter product and process for producing hard butter product
JP5980682B2 (ja) 油脂組成物およびその製造方法
US4910037A (en) Tempering accelerator and use thereof in chocolate
JPH0121734B2 (es)
KR950005395B1 (ko) 초콜렛 첨가물, 초콜렛 및 초콜렛의 제조방법
CA1214064A (en) Fat fractionation
JPS62210949A (ja) カカオバタ−代用組成物
WO2015098932A1 (ja) 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法
JP6395747B2 (ja) 油脂
JP6783018B2 (ja) チョコレート用粉末油脂組成物
JP3909154B2 (ja) 菓子材料およびその製造方法
Hachiya et al. Seeding effects on crystallization behavior of cocoa butter
JP2007259737A (ja) チョコレート類の製造法
JP3087036B2 (ja) 成型チョコレート及びその製造法
EP2314170B1 (de) Verfahren zur Erzeugung lagerstabilier Impfkristalle aus Kakaobutter bzw. Schokoladenmassen
US7767241B2 (en) Dry fractionation method for fat
JP4376043B2 (ja) 固形ルウ
JPS61254143A (ja) ハ−ドバタ−の品質改良方法
WO2020241897A1 (ja) 油性菓子及びその製造方法
JP5120907B2 (ja) 粒状結晶が生成しない油脂又は油脂組成物の製造法
JP6721385B2 (ja) ハードバターの製造方法
JPH07123922A (ja) チョコレート及びチョコレートの製造法
JPS6356250A (ja) 製菓用油脂ブルーミング防止剤

Legal Events

Date Code Title Description
RH Patent void